Ultrafast Avocado Soup

By Mark Bittman

Ultrafast Avocado Soup
Evan Sung for The New York Times
Total Time
10 minutes, plus chilling
Rating
4(333)
Comments
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Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that’s a real plus. Cold soups are a common solution. It’s difficult to imagine one simpler than this one, and impossible to imagine one richer and creamier.

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Ingredients

Yield:4 servings
  • About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
  • 3cups milk, preferably whole
  • Salt and cayenne pepper to taste
  • 2tablespoons freshly squeezed lime juice, or to taste
  • A handful or more of small cooked shrimp
  • Chopped fresh cilantro or parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 7 grams protein; 576 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).

  2. Step 2

    Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

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Ratings

4 out of 5
333 user ratings
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Comments

Ann

I think this is an elegant soup and so easy to make. To add additional flavor to the soup I used a spicy seafood rub on the shrimp, broiled them until just done, and then refrigerated them until time to use them. Also, instead of using shrimp, I would like to try scattering crab across the top of the soup. For more texture you could serve chopped vegetables such as tomato and avocado to add to the soup.

Linda Newman

Fabulous! Shrimp and took suggestion of adding tiny frozen peas, just defrost. A definite keeper. Sharing on Facebook.

Meg

A nice easy summer soup, but a bit on the bland side for my taste. A little extra salt and cayenne helped, but the flavor could use a little more depth.

~S~

I still have nightmares about this 3 years later.

bonnie

Make a crema-chilpotle mix (small nutrí bullet or Vitamix) after soup blended. <— avoids turning avos brownish

Betsy.

I have made a similar soup and garnished it with the shrimp and fresh pico de Gallo.

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